It will be our 19th anniversary this June and although we have had our ups and downs through the years, I couldn’t imagine life without him. He is my biggest supporter and is constantly encouraging me to be the best I can be. My Facebook page, blog and my cookbook would never have ever happened without his belief in me, he makes me see the possible in the impossible, holding my hand and reassuring me that everything is going to be ok and work out in the end. Gently reminding me to see the bigger picture when things get too rough and hard and I want to give up. He sees me in such a different light than I see myself. If we could only see ourselves through other people’s eyes, we would be amazed at how special we really are.
I wanted to create something special for the love of my life. He has a fondness for all things “choc orange’ flavoured, so I turned my Jaffa Cake recipe into something special for him. These gorgeous little heart biscuits certainly put a big smile on his face.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
If you would like more detailed step-by-step pictures for beating the eggs please visit the Jaffa Cake recipe.
Recipe Update: I have increase the chocolate from 135g to 180g to give the biscuits a thicker coating.
72g (2.5 ounces or ⅓ cup plus 2 teaspoons) golden/raw caster sugar
3 large eggs, at room temperature
27g (1.0 ounce or 3 tablespoons) brown rice flour
24g (0.8 ounce or 3 tablespoons) white rice flour
16g (0.6 ounce or 1 tablespoon plus 1 teaspoon) potato starch
12g (0.4 ounces or 1 tablespoon plus 1½ teaspoons) tapioca starch
X2 85g packets of gluten free orange jelly crystals
1 teaspoon (5ml) unflavoured gelatine
3 tablespoons (45ml) shredless orange marmalade
250ml (1 cup) boiling water
185g (6.4 ounces) dark or gluten and dairy free milk chocolate (I use this brand)
First, make the jelly. Line the slice pan with plastic wrap, you’ll need to use pegs to secure it in place. My pan measured 26½cm X 16½cm (10½ x 6½ inch), these measurements were taken from the bottom of the pan. In a bowl, combine the jelly crystals, gelatine and marmalade, then carefully pour in the boiling water. Mix well until the jelly has dissolved, then pour into the prepared pan. Once the jelly has cooled to room temperature, place it in the refrigerator to completely set, which takes approximately 30-40 minutes.
Preheat the oven to 160C, grease and line 23cm X 33cm (9 X 13 inch) shallow tin with baking paper or parchment and then brush the bottom and sides melted gluten and dairy free butter.
To make the cakes, add some water to a small saucepan, bring it to the boil and then reduce the heat so the water is just simmering. Place a glass heatproof bowl over the top of the saucepan (make sure the base of the bowl doesn’t touch the water) and add the sugar and the eggs. Then, with an electric mixer, beat until the mixture is thick, pale and fluffy, which takes a few minutes.
Next, add the flour and beat until just combined. Take the bowl off the heat and very gently fold through any unmixed flour.
Pour the batter into the prepared tin and gently use a spatula to evenly distribute the batter.
Bake for approximately 13-14 minutes, the sponge will be lightly golden in colour. Allow it to cool in the tin for a couple of minutes, before loosening the edges and turning out onto a tray or cooling rack lined with baking paper/parchment. The reason for doing this is because the top of the sponge is a little sticky.
However, even when using baking paper, some of the surface still sticks. Gently peel away the baking paper/parchment and transfer the sponge cake to a cooling rack lined with baking paper/parchment and allow the cake to cool completely.
Once the cake is completely cool, transfer it to a chopping board. Take a heart shaped cutter, the width measured 6.3cm (2.48 inches) this measurement was taken at its widest point. The length measurement started from where the two curved seams joined through to the bottom of the heart and this measured 6cm (2.36 inches). Transfer the heart shapes to a wire rack, place a piece of baking paper/parchment underneath the rack, so to catch the drips of chocolate.
Lift out the set jelly and place it on a chopping board. To cut out the jelly, use a small heart cutter, the width measured 4.6cm (1.81 inches) this measurement was taken at its widest point. The length measurement started from where the two curved seams joined through to the bottom of the heart and this measured 4.3cm (1.69 inches). Cut out the heart shapes in the jelly.
Now place a jelly heart in the middle of each cake.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. Allow the chocolate to cool slightly, because if it is too hot, it will melt the jelly (I know this from past experience).
Use a teaspoon and pour some chocolate over each cake, making sure you seal the edges around the jelly and the cake and continue to cover around the sides of the cake. Then using a large pallet knife carefully transfer the chocolate coated cake to a large piece of baking paper/parch and leave until the chocolate sets,
In winter, I store the biscuits in a single layer in an airtight container in the pantry. However, in summer I store them in the refrigerator, you will need to allow them to come back up to room temperature before eating.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8